Tips for Beans

How to Freeze Beans

Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.

Tip

How to Thaw Beans

Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.

Tip

How to Store Beans

Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.

Ingredients (8)

4 ounces dried corn husks

2 cups instant masa harina

1 teaspoon baking powder

3/4 teaspoon kosher salt

1/2 cup nonhydrogenated shortening

About 1 1/8 cups warm “no-chicken” or vegetable broth, plus more as needed

Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.

Read More

1 of 3

Next: How to Thaw Beans

Tip

How to Thaw Beans

Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.

Read More

2 of 3

Next: How to Store Beans

Tip

How to Store Beans

Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.

Read More

3 of 3

Next: How to Freeze Beans

Tamales aren’t difficult, but they may seem intimidating if you’ve never made them before. Visit a Mexican grocery store or the ethnic section of your supermarket to find bags of dried corn husks and masa harina (a special cornmeal used for making tortillas) and start out with this small batch.

Instructions

1Start the dried corn husks soaking in a sink full of warm water about 15 minutes before you begin so they can soften (put a lid or plate over the husks to keep them submerged).

2In a small bowl, mix together the masa harina, baking powder, and salt. Set aside.

3Using a handheld beater or a stand mixer fitted with the paddle attachment, cream the shortening until it is light and fluffy, about 1 minute. Add the masa to the shortening, alternating with the broth, until a light, nonsticky dough is formed. Use only as much broth as needed. Continue beating for 1 minute more.

4To shape the tamales, pat a large corn husk dry and lay it out with the tapered end facing you. Scoop out a 2-inch round ball of masa, and spread it into a 4-inch square in the middle of the husk about 3/4 of an inch down from the top of the husk.

5Spread 1 1/2 tablespoons of refried beans down the center of the masa dough. Pick up the sides of the corn husk and fold them in, closing up the refried beans in masa. Fold up the tapered section of the husk to form the sealed bottom of the tamale (the top remains open). Tie up the tamale loosely using kitchen twine or a strip of corn husk.

6Set all the tamales upright on their folded bottoms in a large steamer basket with a bit of room between them for the steam to circulate. Steam over boiling water for 40 to 45 minutes, until the tamale dough pulls away easily from the corn husk.

7Serve tamales with salsa for dipping.

8Tamales refrigerate and freeze well. Reheat by steaming them for a few minutes or popping them in the microwave.

Recommended from Chowhound

This hearty black bean soup studded with crispy chorizo will quickly find a place in your recipe rotation. IT is easy to double and the perfect make-ahead: Freeze in individual portions and pull out what you need for a satisfying dinner or last.

Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup.